2 tablespoons olive oil
2 tablespoons all-purpose flour
1 medium onion
1 clove garlic, minced
1 can (28 oz) tomatoes
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/8 teaspoon VooDoo Queen hot sauce
1 bay leaf
4 gumbo crabs that have been boiled in crab/shrimp seasoning
salt to taste

Heat oil in large pot on medium heat. Add flour, stirring constantly until dark brown, but not burned. Add onion and garlic. Cook until tender, stirring occasionally. Stir in undrained tomatoes gradually. Add sugar, Worcestershire sauce, salt, VooDoo Queen hot sauce, bay leaf and gumbo crabs. Stir to break up tomatoes. Bring to boil. Reduce heat. Cover and simmer for one hour to blend flavors, stirring occasionally. (if desired, 10 oz. of frozen okra may be added; cook for five to ten minutes until okra is tender.) Discard bay leaf before serving over cooked rice. Makes about 4-5 servings.

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